Broccoli Raab Brassica rapa (45-60 days) Rapini (also known as Broccoli Rabe or Raab) is a common vegetable in the cuisines of southern Italy, Spain, and China. Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. The flavor of rapini has been described as nutty and pungent. Rapini is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. HEIRLOOM, SSF Packet (1/2 g ≈ 500 seeds) ...

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Cima di Rapa Sessatina (45-60 days)  Brassica rapa     Some believe that this Italian strain of Broccoli raab has superior flavor.  We aren’t going to play favorites but we sure do like to say the name of this heirloom strain!  SSF. Packet (1/2 g. ≈ 125 seeds) ...

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Broccoli, Di Ciccio   Brassica oleracea (48-85 days) Old reliable European variety, compact 2-3’ plant with 3-4” bluish-green central head, then lots of medium sized side shoots.  Excellent eating quality has endeared this heirloom variety to gardeners who continue to grow it over strains that may make bigger heads, but lack true flavor.  Variable productivity.  Introduced in 1890.  HEIRLOOM, SSF  Packet (1/2 g ≈ 500 seeds) ...

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Broccoli, NutriBud (60-100 days) Brassica oleracea This variety began its life as the popular commercial hybrid named “PacMan” that was grown out for years by seedsman, Dr. Alan Kapuler to become a stabilized open pollinating variety. It performs very well as a spring broccoli, producing a large central head that is 5-7” in diameter with a thick stalk and it continues to produce tender side shoots for a few weeks after the main head is cut. In nutrient density testing done at UC Davis this variety was high-test of all broccolis in the amino acid Glutamine, hence the name “Nutri-Bud”. SSF Packet (1/2 g. ≈ 125 seeds) ...

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Broccoli, Spigariello 'Liscia'(60-80 days) Brassica oleracea This variety occupies a unique position in the Broccoli pantheon that is more a cousin  to broccoli than a sibling as evidenced by its white flowers (rather than yellow) that reminds one of the perennial 9-Star Broccoli from China.  Developed in S.Italy as a leaf variety rather than a heading type.  Best grown as a Spring or Fall variety for its elongated, twisty blue green leaves that are eaten as you would Kale. From a Specialty Produce write up, "The name Spigarelllo is the American term for the plant, which is a corruption of the Italian name Spigariello, and the greens are also known as Cima di Rapa, Broccoli Spigarello, and Cavolo Broccolo a Getti di Napoli. Spigarello was primarily localized to Southern Italy until it was established in the United States in the late 20th century. Over time, the variety began to appear at farmer’s markets, where it has widely increased in popularity in the last decade among chefs and foodies. Spigarello is a cut-and-come-again, cool-season crop that can withstand slight frost and will deliver multiple harvests. The green is highly favored for its sweet, subtly bitter flavor, sturdy texture, and exclusivity." Heirloom. SSF.  Packet (1/2 g ≈ 180 seeds)...

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